1934—Sylphides d’Ortolans

Butter some very small porcelain or silver cassolettes, and garnish them half-full with mousseline forcemeat of ortolans prepared with truffle essence.

Set these cassolettes in the front of the oven, that the forcemeat may poach. Cook in butter, for three minutes only, as many ortolans as there are garnished cassolettes, and proceed so as to have them just ready when the forcemeat is poached.

Place an ortolan in each cassolette, and sprinkle them with nut-brown butter, combined with a little pale melted glaze and pineapple juice.